Tojiro Classic F-795 — Santoku Kiritsuke, 3 layers by VG 10 steel, 160 mm blade, Japan

The Japanese version of the universal medium knife. "Three virtues" meat, vegetables, fish.

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Santoku in Kiritsuke style, with a more aggressive and predatory tip.

This is both a new fashion for geometry, which has been a couple of centuries old, and the opportunity to get a sharper tip for those who need it to work.

Such a profile is becoming more recognizable and finds its connoisseurs.

The first competitor to Gyuto, with a blade slightly shorter and wider than the "Chef".

About what is more convenient to use, Santoku or a classic chef's knife, there are many reviews and opinions, but Santoku is undeniably a worthy choice, especially when there is not much kitchen space.

Great for various types of slicing.

Universal, and suitable for the first place in the home "cooking knives pair".

Professionals also often use Santoku as their primary assistant.

A great option for a gift knife, both for men and women.

The balance of the blade in the middle of a bolster.

Three-layer stainless laminate with soft steel liners and VG-10 well-tempered stainless steel core.

Tojiro products are manufactured in Japan at the Fuji Cutlery Co. factory in Tsubame, Niigata Prefecture.

This is an enterprise that created and owns brand rights.

The production culture and sophisticated technologies, including Decarburization Prevention (DP), put the company's products at an unattainable level in terms of price to performance.

The cutting edge is very thin, so the ability to cut perfectly remains for a very long time, also thank's to the geometry of the blade.

Comfortable full-sized handle.

Most owners note the convenience of form, both for a large male palm and a small female hand.

The section is rectangular, with rounded edges, providing reliable retention and control of the direction of the blade, during any work.

Pakka wood material is warm, durable and pleasant to the touch.

This is a composite of wood and plastic, impregnated under pressure with a special composition.

Such treatment eliminates wetting and swelling, highly hygienic, odorless and safe for contact with food.

It should be noted that knives with a handle made of wood, despite the high-quality processing, are not designed for washing in dishwashers and sterilization, which is sometimes a necessity for cafes and restaurants.

For use in industrial environments, we have presented a great series of Tojiro-Pro, Tojiro-Color and Kanetsugu PRO-S, with stainless steel or high-tech polymer handles designed for sterilization.

How to use your knife:

Following these simple recommendations, the owner will enjoy a Japanese knife for many years, because a high-quality knife is capable of working for decades.

We offer the same complete service for successive maintenance & re-sharpening.